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Lovers of pani puri, the beloved street food staple, may need to reconsider their indulgence. According to recent findings, consuming pani puri laden with artificial colors can significantly increase the risk of developing cancer, asthma, and other severe health issues. This stark warning comes from food safety experts who shared their insights on Tuesday.
Following a spate of complaints, Karnataka’s Food Safety officials conducted a comprehensive analysis, collecting around 260 samples from various roadside stalls. Shockingly, 22 percent of these pani puris failed to meet basic quality standards. Among the samples, 41 were found to contain artificial colors and cancer-causing agents, while 18 were identified as stale and unfit for consumption.
These alarming findings come in the wake of stringent measures imposed by Karnataka’s Food Safety and Standards Department. In late June, the department issued an order enforcing fines of up to Rs 10 lakh and punishments ranging from seven years to life imprisonment for the use of artificial colors in food items like chicken kebabs, fish, and vegetables. Earlier, in March, the state also banned Rhodamine-B, an artificial coloring agent commonly used in dishes like gobi manchurian and cotton candy.
“Excessive use of artificial food colors and flavoring agents to make dishes more appealing carries various health risks, especially for those who frequently consume outside food,” said Edwina Raj, Head of Services – Clinical Nutrition & Dietetics at Aster CMI Hospital, Bengaluru, in an interview with IANS.
Raj elaborated that overexposure to synthetic elements in food can lead to an increased risk of cancer and gut health disturbances due to inflammation. She further warned that these artificial additives could trigger hyperactivity in children, allergic reactions, and asthma attacks. Additionally, contaminated water used in pani puri preparation could result in foodborne illnesses like typhoid.
Artificial food colorings are typically added to enhance the visual appeal and stability of food products, thereby boosting taste and ensuring consumer satisfaction. However, dyes such as Sunset Yellow, Carmoisine, and Rhodamine-B pose significant health risks.
Raj suggested opting for natural alternatives to artificial agents, such as beetroot, turmeric, and saffron strands, to achieve the desired color and flavor in food. This natural approach not only ensures safety but also adds nutritional value to the food.
As the popularity of street food continues to soar, it is crucial for consumers to be aware of the potential dangers lurking in their favorite treats. The recent findings underscore the importance of stringent food safety measures and the need for greater vigilance among food vendors and consumers alike.
